Massaman Curry

Ingredients

• Fresh cilantro (2 tablespoons, chopped)
• Roasted peanuts (1/4 cup, crushed)
• Lime juice (1 tablespoon)
• Palm sugar (2 tablespoons)
• Fish sauce (2 tablespoons)
• Coconut milk (1 can (13.5 oz))
• Massaman curry paste (3 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, thinly sliced)
• Potatoes (2 medium, peeled and cubed)
• Chicken thighs (1.5 lbs, boneless and skinless)

Instructions

1. Heat a large pot or Dutch oven over medium heat.
2. Add the chicken thighs and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the sliced onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
4. Add the massaman curry paste and cook for 1-2 minutes, stirring constantly.
5. Return the chicken thighs to the pot and add the cubed potatoes, coconut milk, fish sauce, and palm sugar. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
7. Stir in the lime juice and adjust the seasoning if needed.
8. Serve the massaman curry over steamed rice, garnished with crushed roasted peanuts and chopped cilantro.